Rosemary Chicken With Arugula And White Beans

• 2 tablespoons red wine vinegar
• 2 tablespoons chopped fresh rosemary
• 2 cloves garlic, chopped
• 5 tablespoons olive oil
• kosher salt and black pepper
• 4 6-ounce boneless, skinless chicken breasts
• 2 teaspoons Dijon mustard
• 1 15.5-ounce can cannellini beans, rinsed
• 4 cups baby arugula (about 3 ounces)
• 1/4 small red onion, thinly sliced
• *note: can sub greens for arugula and chick peas for white beans. Can also reduce salt and/or marinade chicken overnight.

1. 1.In a 9-by-13-inch baking dish, whisk together the vinegar, rosemary, garlic, 2 tablespoons of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the chicken and turn to coat. Refrigerate, covered, for 30 minutes.
2. 2.Meanwhile, in a large bowl, whisk together the mustard, 2 tablespoons of the remaining oil, and 1/2 teaspoon each salt and pepper. Add the beans, arugula, and onion and toss to combine.
3. 3.Heat the remaining tablespoon of oil in a large skillet over medium heat. Remove the chicken from the marinade (discard the marinade) and cook until cooked through, 6 to 8 minutes per side. Serve the chicken with the arugula and beans.

red wine vinegar, fresh rosemary, garlic, olive oil, kosher salt, chicken breasts, mustard, cannellini beans, baby arugula, red onion, arugula

Taken from www.epicurious.com/recipes/member/views/rosemary-chicken-with-arugula-and-white-beans-52888681 (may not work)